Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, tex's killer slow cooker coq au vin 🐔🐷 🍷🍅. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook tex's killer slow cooker coq au vin 🐔🐷 🍷🍅 using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅:
- Prepare 3-4 chicken portions (I recommend thighs and drumsticks)
- Take 3 slice thick bacon
- Take 1 carrot
- Take 1 large onion
- Get 125 grams mushrooms
- Take 25 grams butter
- Take ⭕ ⭕ ⭕
- Get ✴✴✴ Sauce ✴✴✴
- Prepare 400 ml red wine
- Prepare 1/4 cup red wine vinegar
- Prepare 2 tsp tomato puree
- Prepare 2 bay leaves
- Take 25 grams chopped fresh parsley or 1 tablespoon of dried
- Make ready 1 clove garlic (chopped)
- Take 1 tsp cornflour
- Take 1/2 cup cold water
Steps to make Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅:
- Fry off the bacon in groundnut oil in a medium-low skillet until it's just beginning to crisp, then transfer to kitchen paper. Keep any fat in the pan for cooking the onions and mushrooms later
- Fry off the chicken on a griddle or in the skillet on a high heat for two minutes each side, or until it has a nice brown colour. You can get nicer lines on the skin if you put a weight on top, such as an iron pan, or a saucepan half-filled with water
- Prep your veg. Slice the mushrooms and onions thickly, at least ⅛ inch if you're using a mandolin. Slice the carrots on a sharp angle to give that elongated shape seen in the picture
- Sauté the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper
- Make a slurry by putting the cold water into a cup and adding the cornflour, stir well. Mix the rest of the sauce ingredients in a separate jug and allow to sit until the onions are cooked. You might want to save ¼ cup of the wine to use for deglazing later, instead of using the vinegar
- Add the butter and garlic then saute the onions on a low heat until just beginning to soften. Deglaze the pan with wine or the vinegar. Pour in the sauce, carrots, and bacon, then simmer on a low heat.
- Pour in the slurry a little at a time, until the sauce has thickened to the consistency you want
- Add a little water if it goes thicker than you'd like. Remove from the heat and stir in the herbs. Finally, season and transfer the lot to your slow cooker
- Layer the mushrooms on top of the sauce. Try not too submerge
- Finally, Iay your chicken on top of the mushrooms, put the lid on and cook for 4 hours on high or up to 8 hours on low. Taste halfway through and season as required
- Serve with a crusty bread, or mashed potatoes
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